Citrus & ginger steamed fish with stir-fry veg

• orange↗zest and juice 1

  zest and juice 1

• reduced-salt soy sauce↗1 tbsp tbsp
• white wine vinegar↗2 tsp tsp

  or rice vinegar

• pack of 2 white fish300g g

  fillets or loins

• very finely shredded ginger1 tbsp tbsp
• sesame oil↗2 tsp tsp
• spring onions↗10

  halved and sliced lengthways

• garlic cloves↗2

  thinly sliced

• red pepper↗1

  deseeded and sliced

• beansprouts140g g
• sesame seeds↗1-2 tsp tsp

  toasted

Step-by-step instructions

1. 1

   Mix together the orange zest and juice, soy and vinegar. Line the top of a steamer with baking parchment and heat water in the base. Top the fish with a little of the ginger, add to the steamer and spoon over 2 tbsp of the dressing. Cover and steam for 5-6 mins until the fish flakes easily.

2. 2

   Meanwhile, heat the oil in a non-stick wok and stir-fry the spring onions, garlic, pepper and remaining ginger for 2 mins. Add the beansprouts and cook for 2 mins more. Pour any juices from the fish into the veg. Stir through the dressing, then divide between bowls, top with the fish and scatter over the sesame seeds.